Tostadas de Tinga (Chicken Tostadas)

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5.0

12 reviews
Excellent

Tostadas de Tinga (Chicken Tostadas)

Here is an easy recipe for spicy stovetop chicken Tinga that's delicious to layer onto crisp tortillas with refried beans and your favorite tostada toppings!

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Ingredients

Servings

For the Chicken Tinga –

  • 1 – 1.25 pounds boneless chicken breast
  • 2-3 cloves garlic
  • 1 tablespoon oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 14 ounce fire-roasted diced tomatoes
  • 2-3 chipotle peppers in adobo sauce minced
  • salt and pepper

For the Avocado Crema –

  • 2/3 cup sour cream
  • 1 ripe avocado
  • 1 tablespoon lime juice

For the Tostadas de Tinga –

  • 20 corn tostada shells
  • 16 ounces refried beans canned or homemade
  • ½ cup pickled red onions jarred or homemade
  • 1 cup diced fresh tomatoes
  • ¼ cup chopped cilantro
  • ¼ cup sliced pickled Jalapeno jarred or homemade
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Instructions

  1. Set a sauté pot on the stovetop heat. Add the oil, and then sauté the onions and garlic for 3 to 5 minutes to soften and sweeten the flavor. Stir in the cumin and oregano, followed by the fire roasted tomatoes, minced chipotle peppers, ¼ teaspoon of salt, and a ¼ cup of water. Stir well, and simmer for another minute.
  2. Add in the whole raw chicken breasts and coat them in tomato sauce. Cover the sauté pan and simmer for approximately 18 to 20 minutes, flipping the chicken once in the middle. Make sure to stir occasionally so the tomatoes don’t burn on the bottom. Then re-cover the pan and continue cooking. Once the chicken is fully cooked through, remove from heat.
  3. Remove the chicken from the tomato sauce with tongs. Use two forks to shred the chicken, then stir the shredded chicken back into the tomato mixture. Taste, then salt and pepper as needed. Cover and keep warm as you prepare the remaining ingredients.
  4. Meanwhile, scoop the avocado flesh out of the peel, and remove the pit. Place the sour cream, avocado flesh, and lime juice in the blender. Add a pinch of salt. Cover and purée on high until very smooth. If needed, add another teaspoon of lime juice to loosen the crema, and purée again.
  5. Scoop the avocado crema into a squirt bottle for easy drizzling, or place it in a bowl to dollop on top of the tostadas with a spoon.
  6. Warm the refried beans (in the microwave or on the stovetop) for just a few minutes. And prepare all remaining toppings.
  7. To assemble: Spread a thin layer of warm refried beans over each tostada shell. Top with 2-3 tablespoons of shredded Chicken Tinga. Drizzle or dollop the avocado crema on top. Then sprinkle on pickled red onions, jalapeños, and cilantro. Serve warm.

Notes

  • Also try it with crumbled queso fresco, pico de gallo, crispy bacon bits, or radishes.
  • To make in advance or meal prep: Store the chicken in an airtight container and keep in the fridge for up to 3-4 days.
  • To freeze, transfer to a plastic zipper bag and squeeze all of the air out. Keep in the freezer for up to 3 months.

Nutrition Information

Show Details
Serving 1tostada Calories 157kcal (8%) Carbohydrates 17g (6%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.04g Cholesterol 37mg (12%) Sodium 333mg (14%) Potassium 316mg (9%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 255IU (5%) Vitamin C 4mg (4%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20tostadas

Amount Per Serving

Calories 157 kcal

% Daily Value*

Serving 1tostada
Calories 157kcal 8%
Carbohydrates 17g 6%
Protein 14g 28%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.04g 2%
Cholesterol 37mg 12%
Sodium 333mg 14%
Potassium 316mg 7%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 255IU 5%
Vitamin C 4mg 4%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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